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Steps

Step 1: Making the Fruit Paste

Method

Step 1: Making the Fruit Paste

If necessary, pit the fruit. Place the fruit in a small bowl and cover with the water. If desired, stir in the vanilla bean.. Transfer to the refrigerator for at least 4 hours or until the fruit is completely rehydrated. Once reconstituted, the fruit can be used to sweeten recipes like smoothies, dressings etc.

To make a more “paste-like” mix, soak the dried fruit for 1 to 2 hours or until quite soft. Transfer to a high speed blender and process until smooth. Add water as needed to create the consistency you need. If using the paste in baked recipes, use as little water as possible. If the paste is runny, it will add additional moisture to the recipe and impact negatively on the finished product.

This mixture will keep for over a week, covered and refrigerated. Alternatively, it can be frozen for several months. It will not freeze solid which facilitates scooping out exact amounts.
Note: For a different flavor note,add a pinch of ground spice, such as cinnamon or nutmeg, or sea salt along with a bit of fresh lemon juice.

35 Comments

Bonnie D

•
March 6, 2013 at 03:32PM

I was in the ethnic grocery the other day looking for dates and came across a square package of date paste. Could I use that in a pinch to make the date squares? I made that recipe the other day and my family love them! I used unsweetened dessicated coconut which i keep in the freezer. Wonderful. Just wondering if that purchased paste would work if i cannot find good quality dates at the market.

The pre-packaged paste might just work, but I can't say for sure as I have never used it myself. Without seeing it or trying it myself, I am just not sure if the consistency would be the same.
If buying the pre-packaged date paste, just be sure that there are no other added ingredients listed on the package.
If not, then perhaps try making a half batch — or better yet, make a 1/2 batch with the package and a 1/2 batch with dates you pit yourself and compare the results.
Hope that helps. Cheers!

I looked at the recipe for Date Paste. I never heard of it and am not at that lesson yet, How is it generally used - eg. in baking sweet things like cookines or cake? After you use the first cup of water, can you add another cup of water, mix it up a bit and start over again?

Date paste can really be used in most places that you would normally use regular sugar or other sweeteners — especially when it comes to cooking or baking with it. Try using it a topping on your oatmeal, in a smoothie, in your baking, in a dressing — really anywhere you need a little sweetness.
Date paste is a good unprocessed raw alternative sweetener. And because dates contain fiber, they also helps to keep blood sugar levels stable. Dates are also happen to be a good source of iron, vitamin A & potassium.
As for adding more water each time, I am not sure how this would work out. I generally just use it as is or I purée it and use it like that.
Hope that helps. Cheers!

Would it be ok to know where (country of origin) you got your dried mango and other tropical fruits? Did you dry them yourselves? It's ironic that we have abundant dried fruits for export usually mangoes but most of them contain preservatives..

I believe these were purchased from Whole Foods Market or a similar natural foods store. There are many preservative and no-sugar added varieties on the market - but they cost a bit more than those versions with a lot of added sugar or sulfur dioxide (a common preservative). You can always dehydrate your own! ~Cheers

Unfortunately we did not have time to dry our own fruit for that particular shoot. We bought our mangoes, which were organic, at Whole Foods.
To be honest, I am not sure of the country of origin, which is something that I do tend to look at when I am shopping. That said, the next time I go to WF's, I will check to see where they are from. I do know that they don't have any preservatives though—that is something I usually always look for, especially when it comes to dried fruits, because as you said, a lot of them come with added preservatives. Cheers!

In the video, you show draining the water from the dried fruit and adding just enough fresh water to blend. However, this is not outlined in the written instructions. Is there a reason not to use the soaking water? I would think if you are using high quality ingredients that the soaking water would only add a bit more flavour?
Thanks!

Hi Susan and thanks for your question. So we are referring to a fresh vanilla bean - so the thought is to scrap the bean into the mix and stir in. I hope that helps. Thanks so much for learning with Rouxbe! Chef Kirk

Yes, you can, Steve, but the result is more like jam. It will have a shorter shelf life due to the relatively higher moisture content and it may not be as sweet as using dried fruit due to the lack of concentration.

Jackie,
You can use fresh fruit. However, the concentrated flavor and sweetness of the dried fruit provides a really nice foundation of taste, flavor, and texture. When you add water, you have control over the amount that goes in.

I am concerned about using dried fruit as so much of it has sulfa or sulfa-like compounds in it. I am highly allergic to that. Can your recommend a source for dried fruit that does not have sulfa? Thanks